Pinangat na Talimusak (maned goby, mullet or goby fish, jumping goby, batlungan in bicol, halungan, ilongan, kibot in Bataan, Piyagot, or Piyosan in other native Filipino language), smallish freshwater/river fish, (it moves very fast) is best stewed in lots of tomatoes, onions, garlic, ginger and some vinegar.
Talimusak recipe is among the favorite native Filipino recipe, cooked from different provinces in the Philippines. In general, it is called talimusak in Tagalog, variably called birut, bukto, even palileng, or mori, and udingan, ipusan, in Aklan they call it piyagot, piyosan, ilongan, halungan, tanga, kibot in Bataan, batlungan in Bicol etc. It’s actually mullet or goby fish.), smallish freshwater or river fish best stewed in lots of tomatoes, onions, garlic, ginger and some vinegar.
For other provinces recipe, the fish is wrapped in dahon ng gabi (taro leaves) and simmered in “kakang gata” (coconut milk) until thickened. Some likes to cook it in “hinalabos style at pinatuyo in oil”. Best partnered with pickled green mangoes (Burong Mangga) and fresh tomatoes. Another variation from other provinces is cooking it in coconut milk with kamias. You can also cook it in vinegar while the fish is wrapped in banana leaves (Paksiw na Talimusak). Or wrapped in banana leaves and steamed/cooked as a tamales. Or dipped in spiced flour and deep fried to a crunchy treat.
The most favorite recipe for Talimusak is Pinangat from Bulacan and Valenzuela. Best stewed in lots of tomatoes, onions, garlic, ginger and some vinegar. Try it today. Happy cooking!
PINANGAT NA TALIMUSAK
1/2 kilo talimusak (jumping goby fish), cleaned and salted
3-4 pieces large-sized tomatoes,
½ cup squeezed juice from calamansi (calamondin)
1 pc. Medium onion, sliced
1 thumb-sized ginger, peeled and chopped
2 cups water/rice wash
1 tsp. salt
4 pcs long chili (Siling Haba)
1. Place half of the slices of tomatoes in the bottom of a pan with some slices of onion and ginger. Set aside the remaining tomatoes.
2. Add talimusak on top and then top it with your remaining tomatoes. Pour calamansi juice on your fish, throw in siling haba and add 2 cups of water. Then sprinkle pinch of salt.
3. After a few minutes, place it in stove and start cooking. Bring it to a boil and then add some vegetable oil. Adjust heat to low and simmer for about 15-20 minutes or until the fish is cooked.
4. Turn off stove and transfer on a serving bowl. Enjoy!
You can use extra salt and calamansi until you get your prefered taste. Add some heapings of patis (fish sauce) on the side for dippings.
You may substitute vinegar, kamias (bilimbi fruit) and tamarind fruit as alternatives for calamansi and tomatoes.
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